Combining one of the Filipino favorite ways of cooking - adobo, with one of the most delicious bounty of the sea - pusit or squid, ADOBONG PUSIT among the most popular ways of cooking this seafood.
For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice!
Here's a simple recipe for Adobong Pusit
Ingredients
- 1/2 kilo Squid, "gutted" and cleaned
- 1/4 cup Vinegar
- 2 Tbsp Soy Sauce
- Laurel (Bay leaves)
- 5 cloves Garlic, crushed
- 1 medium Onion, sliced
- 2 pcs siling pan sigang
- Salt
- Pepper
- Oil
- Sugar, optional
Procedure
- Wash and drain the squid. Remember to remove the "plastic" part inside.
- In a pan, place the squid at the bottom then add garlic, chili and onions.
- Pour in vinegar and soy sauce.
- Season with salt and pepper.
- Cook for about 2 to 3 mins (depending on the size) or until the squid is tender . Adjust taste with sugar if needed.
- Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a quick saute before mixing the sauce again.
The measurements in this recipe are just guides for you can always adjust to your own desired flavor. I love adding sesame oil after turning off the heat for that awesome aroma. Enjoy!
from ILOILO FOOD TRIP https://ift.tt/2YG7Tz8
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